Dinner Menu
| Week of May 16th to May 21st | |
| Antipasti, Insalate e Zuppe | |
|---|---|
| Carpaccio di Manzo | 13 |
| Fillet mignon carpaccio, parmigiano, lemon & olive oil | |
| Sardine alla Griglia | 10 |
| Fresh Monterey bay sardines deboned and stuffed with bread crumbs and herbs | |
| Brodetto di Cereali | 11 |
| Fresh fava beans, english peas, farro, sauteed calamari in a light spicy white wine broth | |
| Parmigiana di Melanzane | 10 |
| Eggplant Parmigiana | |
| Pappa al Pomodoro | 8 |
| Californian organic tomato bread soup | |
| Calamari alla Griglia | 12 |
| Monterey bay fresh grilled calamari served over organic spring salad, lemon vinagrette | |
| Insalata di Finocchio | 10 |
| Fennel, lacinato kale, fuji apple, parmigiano cheese, agave garlic dressing | |
| Insalata di Radicchio e Gorgonzola | 10 |
| Radicchio salad with blood orange, pistachio, gorgonzola cheese in vinaigrette | |
| Burrata con spinaci | 13.5 |
| Fresh burrata cheese, baby spinach lettuce, spring herbs, garlic crostino | |
| Paste | |
| Gnocchi di Ricotta con Ragu’ di Branzino | 16 |
| Ricotta gnocchi with fresh Mediterranean seabass, light tomato sauce | |
| Orecchiette al Forno | 16 |
| Shell pasta baked in the oven with organic cauliflowers, portobello mushrooms, provolone campano, fresh calabrese sausage | |
| Fileji di Renato | 15 |
| Corkscrew pasta with braised pork ribs, tomato sauce | |
| Fettuccine al Ragu d’Agnello | 16 |
| Lamb shank ragu’, tomato sauce | |
| Tortello di Barbabietola con Ricotta Affumicata | 15 |
| Red and golden beet ravioli served with butter sage and smoked ricotta | |
| Secondi | |
| Pollo alla Griglia in Salsa Poesia | 19 |
| Free range half chicken in a delicious house lemon dressing | |
| Maiale alla Lametina | 21 |
| Pork tenderloin served with fresh fava beans in white wine reduction | |
| Branzino al Forno | 26 |
| Mediterranean seabass pan roasted and finished in the oven, lemon & olive oil | |
